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Adzuki Beans

The adzuki bean is an annual vine widely grown throughout East Asia and the Himalayas for its small bean. The cultivars most familiar in Northeast Asia have a uniform red colour. Among beans, adzukis are one of the highest in protein and lowest in fat. Other benefits include high levels of potassium and fiber, B vitamins, and minerals such as iron and zinc. Adzuki Bean Recipe ⅓ cup short-grain brown rice, rinsed ⅓ cup hulled barley, rinsed ¾ tsp. salt 2 Tbs. minced fresh ginger 1 Tbs. dark sesame oil 1 15-oz. can adzuki beans, drained and rinsed 2 Tbs. mirin (sweet rice wine) 1 tsp. umeboshi vinegar ¼ cup thinly sliced green onions (white and light green parts) Combine rice, barley and 3 cups water in medium saucepan. Bring to a boil, and add 1/4 tsp. salt. Reduce heat, and simmer, uncovered, about 30 minutes, or until water reaches level of grains. Reduce heat to low, cover and cook 5 minutes more, or until grains are dry. (Do not disturb steam holes that have formed.) Remove from heat, and let stand 5 minutes. Meanwhile, heat ginger and sesame oil in medium skillet over medium heat until ginger begins to sizzle, about 3 minutes. Add beans, mirin, vinegar and remaining 1/2 tsp. salt. Cook over medium-high heat, stirring often, about 3 minutes, or until liquid evaporates. Stir beans into cooked rice and barley. Taste, and add more salt if desired. Sprinkle with chopped green onions. Serve with Japanese Spring Vegetable Ragoût

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  • Adzuki Beans

    Adzuki Beans

    CA$5 / Lb
  • Adzuki Beans - 22 LBS.

    Adzuki Beans - 22 LBS.

    CA$55 / Bag

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